Deep Dish Pizza

Probably about a year ago, I made my first trip to Chicago
with my girlfriend to see Flogging Molly perform (it was an awesome concert).
Being the pizza connoisseur I am, one of the first things I had to do was try
the famous deep dish pizza. I still don't remember what place we got it from, just
that the hotel we were staying a recommended them. It was definitely in the top
3, maybe even the best, pizza I have ever had. The crust had such an amazing
texture, both crunchy and soft. The sauce...don't make me think about the
sauce....it was spectacular. It was everything pizza sauce should be. Full
flavor with tomato and herbs with a kick of sweetness at the end. Ever since
then, I've been wanting to make my own deep dish pizza. Bon Appétit!

Ingredients

For the Crust:

1 ½ cups
of warm water

1
(1/4-ounce) package active dry yeast

1
teaspoon sugar

3 ½ cups
all-purpose flour

½ cup
semolina flour

½ cup
vegetable oil, plus 2 tsp to grease bowl

1
teaspoon salt

For the Sauce:

2 tablespoons
olive oil

1
tablespoon chopped fresh garlic

2
teaspoons chopped fresh basil

1
teaspoon chopped fresh oregano

¼
teaspoon fennel seeds

½
teaspoon salt

¼
teaspoon freshly ground black pepper

¼
teaspoon red pepper flakes

1
(28-ounce) can plum tomatoes, coarsely crushed

1
Tablespoon dry red wine

1
teaspoon sugar

1
tablespoon extra-virgin olive oil

For Pizza:

1 pound
mozzarella cheese, sliced

4 ounces
pepperoni

2 cups
diced green pepper

1 cup
sliced black olives

½ pound
crumbled hot Italian sausage

1 cup
grated parmesan

**Note: You can add whatever toppings you want.**

Directions

In a large bowl, combine the water, yeast, and sugar and
stir to combine. Let sit until the mixture is foamy, about 5 minutes.

Add
1 1/2 cups of the flour, the semolina, 1/2 cup of the oil, and the salt, mixing
by hand until it is all incorporated and the mixture is smooth. Continue adding
the flour, 1/4 cup at a time, working the dough after each addition, until all
the flour is incorporated but the dough is still slightly sticky.

Turn
the dough out onto a lightly floured surface and knead until smooth but still
slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 2
teaspoons oil.

Place
the dough in the bowl and turn to oil all sides. Cover the bowl with plastic
wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1
1/2 hours.

While the dough is rising, make the tomato sauce. In a
medium saucepan, heat the oil over medium-high heat. Add the garlic and cook,
stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red
peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar,
and bring to a boil. Lower the heat and simmer, stirring occasionally, until
thickened, 20 to 30 minutes. Remove from the heat and let cool completely
before using.

Preheat
the oven to 475 degrees F.

Oil
deep-dish pizza pan with the extra-virgin olive oil.
Press dough into pan, pressing to the edge and stretching about
1 1/2 inches up the sides. Let rest for 5 minutes.

Dough Pressed in Pan

Filled with Cheese, Meats & Toppings

Topped with Sauce & Parmesan

Layer
the mozzarella cheese all over the bottom of the pies. Top with
the pepperoni, green pepper, black olives and sausage. Ladle the sauce evenly over the pizza and top with Parmesan.

Bake
until the top is golden and the cheese is bubbly and the crust is golden brown,
about 30 minutes. Remove from the oven onto a cooling rack and let rest for about 10 min, slice and serve hot.

Additional Equipment

This equipment is not necessary but this is a nice little deep dish pizza kit that UNO Chicago Grill makes. It is only $20 through amazon and you get a quality deep dish pan, spatula and recipe book. If you don't want to spend the money I've seen other deep dish pizza recipes where people use spring form pans or cast iron skillets. Do your research and make an informed decision before starting the recipe...remember from my buffalo nuggets recipe....MISE EN PLACE!!!!

Prices Subject to Change

**Note: I am only including items on the grocery list that I deem an expense. I'm assuming most people will already have things like salt & pepper**

Kitchen Word of the Day

Proofing (also called proving), as the term is used by
professional bakers, is the final dough-rise step before baking, and refers to
a specific rest period within the more generalized process known as fermentation.
Fermentation is a step in creating yeast breads and baked goods where the yeast
is allowed to leaven the dough.

Fermentation rest periods are not often explicitly named, and normally
appear in recipes as "Allow dough to rise."

In a less-specific sense with usage reminiscent to fermentation, proofing
refers to yeasts' feeding on some type of sugar. As the term is used in some
cookbooks intended for home use, it refers to testing the viability of one's
yeast by mixing it with a small amount of warm water and sugar, and waiting
until the mixture becomes foamy by the action of the yeast. Typically, using US
customary units, ¼ cup water at 105–115 °F and ½ teaspoon of sugar
are used. While this sugar may be sucrose, instead it may be glucose, typically
enzyme-derived from starch.